Cranberry Chutney

Bismillahir Rahmanir Raheem

Cranberries are beautiful berries, bright red in color, small and firm, sour with a hint of bitterness. They are native to North American and occupy a special place on the Thanksgiving table as the cranberry sauce right beside the roasted turkey. They are rich in disease-fighting anti-oxidants and also contain many vitamins and fiber.

I have given an Indian-twist to the chutney and made it in the least amount of time. It can be made ahead of time and stored in the refrigerator for upto a weeks time. Serve it on the side with the roasted turkey or any meal of your choice.


Cranberrries-2 cups, washed
salt-to taste
asafoetida-1/2 tsp
red pepper powder-1 tsp
mustard seeds-1 /2 tsp
cumin seeds-1/2 tsp
fresh garlic(thinly sliced)- 1 pod for garnish
oil1 tbs
water-1/2 cup

Method: Pour water in a saucepan and add the cranberries to it and let them boil on high heat for 5-7 minutes or until soft and mushy. Turn off the stove and let them cool a little bit. Use a hand blender and blend them until soft and creamy. Heat oil in a pan and saute the sliced garlic until slightly golden and set aside. to the hot oil, add the mustard seeds, cumin seeds and allow them to pop. Add the asafoetida powder followed by the cranberry sauce. Add salt, and pepper powder and cook on high heat while stirring for a minute or two. Turn off the stove and transfer to a serving bowl and garnish with the fried garlic. Enjoy!

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